Punto Mx

448 pages, 125 creations (that include 41 bases and 20 cocktails) with 342 elaborations, 79 processes with their step-by-step pictures, and 800 photos… Those data are just a short numeric summary of .MX (Montagud Editores), the first book of Roberto Ruiz, Martin Eccius and María Fernández (Punto Mx, Madrid, one Michelin star). Those are frenzy numbers, and are loyal to the project they came from… The three restaurateurs, with Roberto Ruiz leading the kitchen, has gone down of the History of gastronomy in a few years. Not only because of the creation of unique and genuine concepts -Mezcal Lab and Salón Cascabel belong to the fleet on which Punto MX is the flagship-, but also for winning the first Michelin star for a Mexican restaurant located in Europe. Punto MX has a meteoric career, completely supported by the ‘The best Mexican restaurant out of Mexico (and comparable to any of the best restaurants of Spain); those are words from Carlos Maribona, Gastronomy responsible of ABC for more than 25 years. ‘If Roberto had his own restaurant in Mexico City, his name would appear next to the greatest professionals in the modern Mexican cuisine, such as Enrique Olvera, Jorge Vallejo and Edgar Núñez”, affirms José Carlos Capel, gastronomic critic from El País.